Satisfying burritos packed with eggs, sausage, veggies, and cheese for busy mornings and meal prep.
# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
→ Meats
04 - 8 oz breakfast sausage, casing removed
→ Vegetables
05 - 1 medium red bell pepper, diced
06 - 1 small yellow onion, diced
07 - 1 cup chopped baby spinach
→ Tortillas
08 - 6 large (10-inch) flour tortillas
→ Pantry & Spices
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp chili powder (optional)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Sauté onion and red bell pepper for 3–4 minutes until softened.
02 - Add breakfast sausage to the skillet, breaking it up with a spatula. Cook for 5–6 minutes until browned and fully cooked. Drain excess fat if necessary.
03 - Stir chopped spinach into the skillet and cook for 1 minute until wilted. Transfer the meat and vegetable mixture to a bowl and set aside.
04 - In a mixing bowl, whisk together eggs, whole milk, salt, black pepper, and chili powder if using.
05 - Pour the egg mixture into the same skillet over medium-low heat. Gently scramble until eggs are just set but still soft. Remove from heat.
06 - Heat tortillas in the microwave for 20 seconds to soften and increase pliability.
07 - On each tortilla, layer scrambled eggs, sausage and vegetable mixture, then sprinkle with shredded cheddar cheese.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
09 - Wrap each burrito tightly in foil or parchment paper and place in a freezer bag for storage.
10 - To reheat, microwave unwrapped burrito for 1–2 minutes or bake frozen burrito in a 350°F oven for 20 minutes.
